Rich, luscious, and completely foolproof, this gluten-free dairy-free crustless pumpkin pie will be the talk of your Thanksgiving feast.
I can’t believe I am about to confess this, BUT: I’m not much of a pie crust person.
Before you decide to never read my blog ever and again and maybe even stone me for such baking heresy, hear me out.
I LOVE pie. Like LOVE it, love it. When when it comes to the crust, I am VERY picky and 110% Princess-and-the-Pea status. There can be NO soggy sections – every little bit must be perfectly flaky and crispy. My pie crust requirements are a tall order to begin with, and then add the whole gluten-free thing to the mix and I’m basically impossible to please.
PLUS, even with the perfect pie crust in my life, I will really only ever eat half of it. I very much prefer an extremely high filling-to-crust ratio (except when graham cracker crusts are involved. I eat every crumb of those bad boys!) so it’s not uncommon for me to leave a good chunk behind.
So when one of my college besties introduced me to her simple crustless pumpkin pie recipe, I swear the clouds parted and a heavenly chorus appeared. Wait – you mean I could have the BEST PIE EVER (you think I’m obsessed with granola? Try putting me in front of a pumpkin pie) but don’t have to mess with the crust? I am 1000% in.
The oh-so-very-dangerous thing about this crustless pumpkin pie is how easy it is to whip up, and how foolproof it is to make. When you can make the pie filling alone and get it into the oven with only about 5 minutes of prep… DANGER, Will Robinson.
….and hellooooo “Thanksgiving pants” (you know the ones) because this is bound to be made and demolished more times than either you or I are probably willing to admit.
This pumpkiny goodness comes together with a handful of simple ingredients, a few flicks of the wrist/whisk, and a little stint in the oven. Then all you have to do is wait for it to cool (← hardest part!), slice into pie slices, add a (big) dollop of [dairy-free] whipped cream if you’re feeling fancy, and dig right in.
Did I mention that thanks to no crust, you can most certainly get away with eating 2 or 3 (heck, even 4!) slices for the same amount of sinful indulgence as one slice of regular pumpkin pie? Yep, that’s right. Not missing the crust too much afterall, are you? 😉
Or, you can do as I do – throw caution (and shame) to the wind and dive straight into the pie pan with a fork …and don’t stop until the pie is loooong gone.
For the best results, I highly suggest using my dairy-free evaporated milk in this recipe (if you’re dairy-free) but it also works wonderfully when made straight up with your favorite dairy-free milk – just make sure you’re using an unsweetened option. I’ve tried it both ways, and it comes out great regardless, but it is a little richer and creamier when you use dairy-free evaporated milk. Totally worth the bit of extra work, in my humble opinion.
If dairy isn’t an issue for you (jealous!), feel free to use regular evaporated milk, or your dairy milk of choice. Back in my dairy-full days, I tried this with everything from skim to whole, and it always came out well, but obviously using a milk with a higher fat content results in a more luxurious pie.
A crustless pumpkin pie that is flexible to boot? Gotta love that.
Silky and smooth with all of the rich, robust pumpkin pie spice flavor you know and love. Who needs a pesky crust anyways? Not this lady! And my bets are not you, either, after one bite of this glorious crustless pie creation. It’s sure to please all of the guests at your holiday feasts as well!
- Preheat oven to 375 degrees F and lightly grease a pie dish.
- In a large bowl, thoroughly whisk or lightly beat all ingredients together. Pour into your prepared pie dish, tapping it on the counter a few times to release any air bubbles.
- Bake 45-60 minutes or until set all the way through and lightly browned along the edges.
- Cool completely on the countertop, and transfer to the refrigerator to chill and store.
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